I love roasted carrots – not a big fan of the fresh or baby variety. I try to work them into meals prepared on the weekend since I have more time to cook. Enter this great recipe – it’s simple and elevates any meal.
Large carrots offer much more flavor. The key is to not overcook them. Roast until they are firm but can easily be pierced with a fork. The brown sugar, balsamic vinegar and thyme balance this dish well. Try pairing them with prime rib or pot roast.
1 pound carrots, either fresh or bagged, but not the baby variety
2 tbs. XV olive oil
2 tbs. real butter
2 tbs. brown sugar
2 tbs. fine chopped parsley
1 clove garlic, peeled and minced fine
1 scallion, washed trimmed and minced (keep the greens and white stalk)
1/2 cup chicken stock
1/2 tsp. salt
Pinch of fresh or dried thyme
Dash of balsamic vinegar
Wash, trim and peel the carrots. Place in a roasting pan with the minced scallion. Preheat your oven to 400°.
In a separate saucepan or heavy skillet, add the olive oil and butter. Heat until melted, but do not brown. Add the garlic, parsley and saute lightly. Add the chicken stock, brown sugar and mix well. Bring up to a slow simmer and add the salt and thyme. Stir until the sugar is dissolved.
Pour the liquid over the carrots and scallion and toss lightly to coat. Drizzle with a dash of balsamic vinegar. Place in the oven uncovered for about 20-25 minutes, until lightly browned, rotating once. Test by piercing with a fork.
Remove and transfer to a covered serving dish with the sauce.